Rinse urad dal and chana dal thoroughly. Soak both dals in water for at least 2 hours.
2
Wash and finely chop the brinjal into small, uniform pieces. Set aside.
3
Drain the soaked urad dal and chana dal completely. Transfer them to a grinder along with green chili, ginger, and asafoetida. Grind into a coarse paste, adding minimal water if necessary, to achieve a thick batter consistency.
